Feta and Spinach Stuffed Chicken Breasts
Spinach Feta Stuffed Chicken
Tender chicken breasts filled with garlicky spinach, feta, lemon, and herbs, then baked until juicy with a lightly golden top.
Feta and spinach stuffed chicken breasts turn a simple lean protein into a full dinner centerpiece without needing a complicated sauce. The filling is bright and savory, with wilted spinach, feta, garlic, parsley, oregano, and lemon tucked inside each breast.
The key is cutting a deep pocket in the side of each chicken breast without slicing all the way through. Once the filling is packed inside, a quick sear gives the outside a little color before the chicken finishes gently in the oven.
Use an instant-read thermometer if you have one, because stuffed chicken is best when it is cooked through but not dry. Pull it from the oven as soon as the thickest part reaches 165°F, then let it rest so the juices settle.
Serve the chicken with roasted potatoes, rice pilaf, couscous, or a crisp cucumber salad. Any spoonfuls of warm feta and spinach that slip into the baking dish are excellent over the side dish.
Nutrition (per serving)
Directions
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1
Heat the oven to 400°F. Pat the chicken breasts dry, then cut a deep horizontal pocket into the thick side of each breast without cutting all the way through.
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2
Warm 1 tablespoon olive oil in an oven-safe skillet over medium heat. Add the spinach and cook for 2 to 3 minutes, stirring, until wilted and most moisture has evaporated.
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3
Transfer the spinach to a bowl and let it cool for 3 minutes. Stir in the feta, cream cheese, garlic, parsley, lemon zest, oregano, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
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4
Season the outside of the chicken with the remaining salt, remaining black pepper, and paprika. Spoon the spinach-feta filling into each pocket, pressing it in gently, and secure the openings with toothpicks if needed.
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5
Wipe out the skillet, add the remaining 1 tablespoon olive oil, and set it over medium-high heat. Sear the stuffed chicken for 2 to 3 minutes per side, until lightly golden.
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6
Drizzle the chicken with lemon juice, then transfer the skillet to the oven. Bake for 18 to 22 minutes, until the thickest part of the chicken reaches 165°F.
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7
Rest the chicken in the skillet for 5 minutes. Remove any toothpicks, spoon pan juices over the top, and serve warm.
Ingredients
- Boneless Skinless Chicken Breasts:4 pieces
- Fresh Spinach, roughly chopped:5 oz
- Feta Cheese, crumbled:3/4 cup
- Cream Cheese, softened:2 tbsp
- Garlic, minced:3 cloves
- Fresh Parsley, chopped:2 tbsp
- Lemon Zest:1 tsp
- Dried Oregano:1 tsp
- Olive Oil:2 tbsp
- Kosher Salt:1 tsp
- Black Pepper:1/2 tsp
- Paprika:1/2 tsp
- Lemon Juice:1 tbsp
Tips & Notes
- Choose chicken breasts that are similar in size so they finish baking at the same time.
- If the spinach releases a lot of liquid, cook it a minute longer before mixing the filling so the pockets do not become watery.
- To make slicing easier, place one hand flat on top of the chicken breast and keep the knife parallel to the cutting board.
- Leftovers reheat best covered in a 325°F oven until warmed through.
